Summer Time Pesto

There are just some things that always remind me of summer....

Watermelon, Popsicle's, sunshine, belly flops, fireworks, s'mores, staying up late, sleeping in (obviously pre-early riser children days), and BASIL!!

Basil is so sweet and summery and grows so well in the hot Arizona sunshine that I always seem to have it on hand. It grows great in an outdoor garden bed, and equally well in a small container on the kitchen counter.

Since it is so hot where I live in the summer I do not always want to turn on the oven or stove to make meals. Often, A couple slices of whole wheat crusty bread topped with fresh basil pesto does the trick! Topped with hummus, tomatoes, uncured salami.... all amazing things!!

Its summertime in a bowl :) Fresh, lemony, rich, nutty amazing-ness in a bowl! Its so simple, but when you add pesto to a dish it elevates the flavor profile to a whole new level.
Adding it to warm fresh pasta is amazing, topped on crusty bread is heavenly, scrambled into eggs is scrumptious, dolloped onto a searing hot piece of steak is phenomenal!

The recipe that follows is for basil pesto, but the beauty of pesto is that you can substitute many different greens and nuts and still come out with a great product!
Some to try:
Kale and Walnut
Cilantro and Pepita's (pumpkin seeds)
Arugula and Cashews
Basic Summertime Basil Pesto
2 cups packed basil (washed and dried - really pack it in)
2/3 cup extra virgin olive oil
2.5 teaspoons sea salt
1/4 cup toasted pine nuts
1/3 cup Parmesan cheese
3 small cloves garlic, crushed and roughly chopped
2.5 tablespoons lemon juice
1/2 teaspoon crushed red pepper flakes
In the bowl of a food processor add 1/3 cup (half of the called for amount) extra virgin olive oil, lemon juice, and salt

Crush garlic cloves with your hand or the back of a large knife and roughly chop (garlic gets better the longer it sits out exposed to air)

Wash, dry and pack in the basil to a 2 cup measuring cup (or some combination of cups to equal 2 cups)

Measure out pine nuts and toast them in a dry skillet over medium heat until you just smell them (do not let them burn or color too dark, just warm enough to wake up and release oils)

Measure out Parmesan cheese

Add everything to the oil/lemon juice/salt mixture in food processor and whirl for a few seconds to combine. Scrape down the sides and then whirl on and off for a few minutes while drizzling in the remaining 1/3 cup of extra virgin olive oil (stopping every once in a while to scrape down the sides of the processor)

Taste and readjust seasonings to your liking, and empty into your serving/storage bowl. Top with a drizzle of olive oil and I like to top with the main ingredients so people know what is in the mixture (in case people are vegan they would be aware that there is cheese in this version so they could avoid it, etc...)

Pesto is  best when chilled for at least an hour so that the flavors can really meld together and intensify.

Enjoy and Happy Eating!!!

Cinnamon Swirl Crumb Muffins

So today was the last day of school for my oldest kiddo today....the end of kindergarten. Looking back at her first day pictures and now her last day pictures she has grown up so much :-/, I am still undecided about how I feel about this!

It was a half day, so we had time just her, me and the little man before he went down for a nap. She asked if we could bake together, so that is what we did :)

You have heard me say time and time again that baking is NOT my thing. Cooking is great, baking - not so much. I have never been a great rule follower, so the precise measuring of ingredients required in baking does not usually jive with my style...but when the kids ask to spend time in the kitchen with you...you do it..... and if all results tasted like these, I'd bake all day long.

These were good... like 12 gone in 2 days good....like seriously contemplating telling my child I don't know what happened to the last muffin while I brush crumbs off my shirt kind of good.

Cinnamon Swirl Muffins

Makes 12 standard sized muffins

• 2 cups whole wheat pastry flour
• 1/3 cup honey
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup coconut oil
• 1 egg
• 1 cup milk (I used almond, I imagine any kind will work)
• 1 tsp ground cinnamom
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

for the crumb topping:

• 1/3 cup whole wheat pastry flour
• 1/3 cup brown sugar
• 3 tbsp softened butter
• 1/2 tsp of cinnamon
• 1/4 tsp ground nutmeg

for the cinnamon swirl filling:

• 1/3 cup melted butter
• 1/4 cup pure maple syrup (or honey)
• 1 tsp cinnamon
• 1 tsp vanilla extract

Preheat oven to 350 degrees and line one 12-cup muffin pan with greased silicone liners (or just grease you muffin tins really well - I used coconut oil to grease)

Make the crumb topping: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use.

Make the filling: whisk together all ingredients until well combined. Set aside until ready to use.

Make the muffins: combine flour,baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together honey, oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined.

Add batter to each of the prepared muffin cups (I used an ice cream scoop). Top each muffin cop with about 1/2 to 1 tablespoon of the cinnamon/maple syrup filling and swirl around into batter using a toothpick, skewer, knife, etc...

Cover muffins with butter/sugar crumb topping

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.

So I guess baking isn't all that bad after all :) These were great muffins but making them with the kids was even sweeter :)

Happy Eating!

Crazy for Cream Puffs

Oh how I love little, hand held sweet treats!!

Of course, it means I end up eating oh about 20, but in the moment when you are eating a small little bite of a decadent dessert it doesn't feel all that bad for you :)

Moderation is key...a key I have apparently misplaced, lost or mailed away!

Let's talk cream puffs!! I LOVE cream puffs! Plus these cream puffs are made from whole wheat flour, woo hoo!!!

They are not as complicated as you may think they are!! Much like all of my food, it just looks harder than it is...but shhhhh don't tell my secret! Let everyone ooohhh and aaahhhhh over the food please ;)

Ingredients

1 cup whole wheat PASTRY flour

½ cup butter (1 stick)

1 cup water

4 large eggs

1 teaspoon vanilla extract

 

You read that correctly, that it IT!!! This is more about technique than ingredients... 5 ingredients and 1 is water!

 

Let's walk through this step by step

 

Preheat oven to 400 degrees F, line a baking sheet with parchment paper

 

 

Combine butter and water together in a heavy bottom pan over medium heat

 

While butter is melting, fit an icing bag with a tip and place it in a cup for stability... this is NOT necessary, you can use a plain zip-loc style bag with the tip snipped off... just DO NOT snip the tip until you are ready to pipe.

 

 

When butter is melted into the water, reduce heat to low and add your flour and stir until mixture forms a ball. 

 Remove from heat. Stir in eggs, one at a time, beating until dough is smooth.

 

 

Fill your pastry or zip-loc bag

 

Pipe golf ball sized rounds onto a parchment lined baking sheet

 

 

Using the back of a spoon, dip it into water and gently press the tips down making a smooth surface

 

 

Bake puff shells for 25 to 35 minutes or until puffed and golden brown. The puffs should be golden/crisp or they may collapse. Remove from oven and cool completely.

 

At this point you can use another bag fitted with a small tip and poke your cream puff and fill with filling of choice....  Vanilla whipped cream, pastry cream, chocolate buttercream, lemon curd, etc...

The possibilities are endless!!!

 

Happy Eating!

Cooking Night Information!!

Well to say that I am overwhelmed at the response is an understatement....maybe THE understatement of the century!

I am so incredibly excited to be offering these classes and I am even more excited that there are so many other people out there who want the things I want out of cooking: Real food for real families that tastes great and is not hard to make!

Here is the class list as of now

Sunday March 30th - SOLD OUT
Whole wheat Pasta, with spinach variation
Fresh Ricotta
Whole wheat citrus curd tart

Monday April 14th - 1 seat left
Whole wheat carrot cake pancakes with maple cream
Whole wheat pop tarts
Egg cups
Mini green smoothies

Sunday May 4th - SOLD OUT
Caramelized onion, shallot, sausage savory whole wheat tart
Zucchini ribbon salad with roasted almonds, tart cherries, shallot vinaigrette and pomegranates
Grilled maple nectarines with infused mascarpone

Sunday June 1st - SOLD OUT - Summer Salads/Refreshing TreatsWatermelon, feta & basil salad with balsamic reduction
Pecan crusted strawberry balsamic chicken salad
3 homemade all real food salad dressings
Healthy (no added sugar) popsicles
Citrus Granita

Sunday June 29th SOLD OUT- Barbeque Ready
Mayo free warm red, white and "blue" potato salad
Caprese salad "pops" with fresh basil pesto
Red, white and blue muffins (and other ideas for a healthy July 4th celebration)
Homemade chocolate

You get to leave having helped prepare and sample all of the food, plus you get food to take home with you, its the best deal around!

Exciting Things Coming!!!

I've been gone forever, I'm sorry!!

But I am back and have really exciting news to share.

I am going to be offering small, in home cooking classes :)

Nothing huge, just a start of something that will hopefully grow!

Here is all the info...

Real Food for Real Families
Healthy, Nutritious, Great tasting food the whole family can enjoy

·        Do you want to feed your family healthy, great tasting meals free from preservatives and artificial additives, but don't know where to start?

·        Are you worried your picky eaters aren't getting enough nutrition?

·        Is your family busy, but you don't want to settle for fast food all the time?

·        Do you want to cook from scratch, avoiding boxed foods full of sodium and additives, but don't think you have the time?

·        Are you convinced healthy food doesn't taste good?

·        Do you just want more information about cooking with 'real' food?

 

If you or someone you know has ever asked one of those questions, these classes are for you!  Come prep, sample and take home food your whole family will enjoy!

What is included:
      All the food and supplies (2 to 3 separate meals or components)
      Written recipes and information
      Hands on cooking instruction, tips and tricks

Cost:
      $35.00 per person, $30.00 per person if you and a friend sign up together
A MAXIMUM of 6 people in each class, so sign up TODAY!

Class topics change monthly, but some things you could look forward to enjoying and

taking home include:

Fresh whole wheat pasta
Green Smoothies and smoothie packs
Easy breakfast sandwiches
Chicken quinoa bites
Baked eggplant stacks with fresh pesto
Homemade ricotta cheese
Nut Butters

Stuffed chicken roll-ups
Sweet Potato crust quiche
Easy Vinaigrette salad dressing
Vanilla bean creme brulee
Apple Turnovers
Lemon chia seed muffins
Coconut milk rice pudding

I am so excited for all that is to come, plus I will still have lots of recipes coming :)

 

Homemade 4 ingredient chocolate...and homemade peanut butter cups too!!

Homemade Chocolate!!!!!!!

I know, I used about a million too many exclamation points there but I am so excited to share this recipe with you all.

I love chocolate. like, LOVE chocolate. Like eat a whole sleeve of thin mint cookies in one sitting chocolate....

That may not be good for you, but this chocolate recipe is actually HEALTHY and GOOD for you! That's right, you don't even need to convince yourself its healthy, it really is!

How you ask? Well let me tell you :)

Cocoa Powder - high in magnesium and other minerals that your body needs to function properly (ones like copper and zinc)
Coconut Oil - a super food for metabolic function - i.e. it supports and speeds up your metabolic functions (read - metabolism)
Raw Honey - full of antibacterial properties as well an all natural energy source, and if your honey is raw it is unheated, untreated with chemicals and unprocessed

and there you have it - homemade chocolate!!! No really, it is just that easy :)

It will take you longer to read this whole short post than to actually make the chocolate. Let's walk through it quick.

In a medium saucepan combine the cocoa powder and coconut oil and whisk over low until all the cocoa powder has dissolved and incorporated completely.

Remove from the heat, add in your vanilla extract and then let it sit for a minute or two until the mixture is warm but not hot.

Add in your honey and stir well until it has all incorporated and is smooth and glistens.

you are DONE! Really, that is it :)

Now, keep in mind that because you are using coconut oil you need to place this mixture into the refrigerator for a few minutes to harden. Coconut oil hardens above 76 degrees F. You need to keep the chocolate cool.

From this step you can turn your chocolate into plain bars by spreading it (while warm and liquid) into a parchment lined cookie sheet and then just break it into chunks, into silicone molds to make shapes, etc...

You can add different extracts, peppermint is great as well as orange, and have different flavors. You can use it as a coating for pretzels or fruit, and my favorite turn it into peanut butter cups :)

Homemade Chocolate Peanut Butter Cups
(makes 6 cups from standard cupcake sized silicone liners)

1/2 cup cocoa powder
1/2 cup coconut oil
1/2 cup honey (raw is suggested - you can also use pure maple syrup)
2 teaspoons pure vanilla extract
2 tablespoons peanut butter
2 tablespoons coconut oil (not included in the 1/2 cup listed above)

After making the chocolate as listed above, you can continue on to form the cups. You really do need the silicone cupcake molds to make these pop right out easily.

While the chocolate mixture is cooling a bit, combine the 2 tablespoons of both peanut butter and coconut oil in a small bowl

Set up your silicone liners on a small sheet tray and transfer your liquid chocolate mixture into a plastic bottle. You do NOT have to do this step, it just makes it really easy to keep everything clean and helps you fill the liners easily. I got mine from bed bath and beyond for around 2 to 3 dollars. You can reuse them over and over after washing.

Fill each liner about 1/3 of the way full with the chocolate mixture (you should use half of what you have made), this will be your bottom layer to the cup.

Set this in the freezer for about 10 minutes until the chocolate hardens a bit.

Fill each liner with the peanut butter mixture. You will use all of it between the 6 cups. You want to try and make sure you cover each layer pretty well so you get peanut butter in each bit...if you take bites that is and do not inhale them all at once ;)

Set back in the freezer to harden up for another 10 minutes.

Remove from freezer and use the rest of your chocolate to completely cover the peanut butter. This will make your cup liner about 2/3 full. This is perfect, you are NOT looking to fill up the liners.

Freeze another 10 minutes or longer until the cups are hardened and peel away from the liner easily. I put a small dot of peanut butter on top of mine so I knew those ones were peanut butter. You can fill these bad boys with coconut butter or almond butter or whatever your heart desires.

When these are easily removable (or you get too impatient - cough cough), remove them and EAT!

Just remember to keep these in the fridge or else they will melt everywhere and that would be sad. I would cry. a lot.

Take a look at these babies....and proceed to drool...it's ok, I understand.

and then give them to your 2 year old.... but be prepared that they will in fact look like a hot mess after they finish with a bite...

need proof...

I warned you it won't be pretty...

Happy Eating :)

Customizable Quinoa Bites... and some TRUTH!

Quinoa... (pronounced Keen-Wah)...

Here's why I use, love, obsess over quinoa...

It is high in protein (in fact, it is a complete protein), gluten free, high in antioxidant phytonutrients, fiber, magnesium, copper, zinc, phosphorus, iron and calcium!
From a tiny little grain that is incredibly versatile, adaptable, and easy to work with.

You can find quinoa in virtually every store you shop at, from whole foods to wal-mart, so no excuses that you can't find any :)

What you eat is so incredibly important. You want to nourish yourself in the very best way. It's not about calories to me, it's about real food as close to nature as possible that nourish and fuel my body the way they were intended to. No chemical crap storms please! I don't want my food created in a lab or full of artificial flavors and colors, I want REAL food.

Real food tastes GREAT! You do not need to buy processed, fake, sugar and salt laden foods to get flavor. There are certain flavors you will never be able to make in your kitchen, the msg, artificial, lab created, chemical concoctions that do nothing but fool your brain into thinking they are real but do not nourish or fuel you properly. These type of 'foods' cause unhealthy addictions as well - have you ever tried to cut out all forms of processed sugar or caffeine?!?! hello withdrawals!

You can make your own chocolate out of 3 ingredients that tastes amazing and contains foods that are not only real, but healthy and beneficial to your body - WHAT?! Sign me up for a chocolate fix that is healthy! :)

There is some truth for you today, fun isn't it ;-)

Back to the quinoa!

I use quinoa in everything from sweet breakfast 'oatmeal' type of bowls, to additions in smoothies, to lunch or dinners. You can use it like you would rice.

These bites are a GREAT time saver! They freeze wonderfully, are super easy to make, and it is one basic recipe that you can change up to suit your tastes - WIN!!

I make mine in regular cupcake pans, but you can use mini ones as well!

Here is the basic recipe

Customizable Quinoa Bites (Base Recipe)makes about 14 regular cupcake sized bites

2 cups cooked quinoa (make sure you rinse your quinoa before you use it to get rid of the natural bitter tasting saponins and then toast it in a dry, hot pan to toast it and bring out it's natural nuttiness until lightly brown)
            Use a 2 to 1 ratio when cooking quinoa - 2 parts liquid to 1 part dry quinoa
2 eggs
1 to 1.5 cup(s) breadcrumbs (I used whole wheat panko crumbs and I recommend panko for the added crunch)
1/2 cup cooked vegetables chopped into small bite sized pieces (I used carrots, peppers, onions, garlic, but any will work as long as they are cut small enough)
1 cup cooked chopped chicken
1/2 cup shredded cheese (I used cheddar cheese - nope, not yellow, cheddar is actually white - they add coloring (natural) into the cheese to make it yellow)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon oregano

I split mine up into 2 bowls because I was going to make a buffalo one and a barbeque one. Both had about 1/4 cup of sauce added in so you may need extra panko to make up for the added moisture. I used an all natural BBQ sauce mixed with a sweet chili Asian sauce and then in the other one I used a plain hot sauce with some grass fed butter.

Preheat oven to 375 F, butter or oil your cupcake pan (or pans if using more than 1)

Mix all ingredients together (mixture will seem a bit wet and that it ok, you just do not want it sopping wet or runny)

Using a traditional sized ice cream scoop, fill each cupcake section, pressing it down with a spoon or your hands

Bake for 20 to 25 minutes, or until bites are browned at the top and hold together well.

LET COOL! You need to do this! Trust me! They need about 5 to 10 minutes to cool slightly and firm  up in the pans. If you try to remove them while really hot they will most likely fall apart.

Carefully run a knife around the edges and remove from the pan. Serve or freeze for later :-)

These are so yummy, healthy, filling, and best of all EASY! You can make them with any combination of spices or sauces that you want and they will always come out amazing - as long as you remember to compensate for any additional liquid with the panko crumbs.

Happy Eating!