Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Posted by on Mar 20, 2017 | No Comments

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Roasted Tomato Soup:

2½ pounds of plum tomatoes, halved length-wise

Kosher salt

Ground black pepper

1 large onion, chopped

1 tablespoon of butter

¼ cup of extra virgin olive oil, divided

2 cups of coconut milk, almond milk, or half & half

¼ cup of Parmigiano-Reggiano, grated, plus more for garnish

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.
  3. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.
  4. Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.
  5. Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!

 

Avocado Toast:

2 ripe avocados

2 tablespoons of olive oil

½ teaspoon of kosher salt

2 large slices of French bread, lightly toasted

Garnishes:

Crispy Chickpeas (recipe below)

Cherry tomatoes

Chia seeds

Watermelon radishes

Lemon

Fennel fronds

Instructions:

  1. In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.
  2. Spread over toasted bread and top with garnishes of your choice. Enjoy!

 

Crispy Chickpeas:

1-15-oz. can of chickpeas, no salt added, drained

2 tablespoons of extra virgin olive oil

Smoked paprika

Chili powder

Kosher salt

Ground black pepper

Instructions:

  1. Preheat over to 375 degrees F.
  2. In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.

 

 

Blood Orange Donuts

Posted by on Feb 17, 2017 | No Comments

Blood Orange Donuts

(Makes about one dozen large donuts)

2 ½ tablespoons of warm water

1 package of active-dry yeast

2/3 cups + 1 tablespoon of whole milk, heated in microwave for one minute, then cooled

¼ cup of sugar

1 tablespoon of fresh blood orange zest

½ teaspoon of salt

1 egg

2 ½ tablespoons of vegetable shortening

2 ½ cups of all-purpose flour

Canola Oil for Frying

 

Glaze:

3 tablespoons of butter, room temperature

2 cups of powdered sugar

1 teaspoon of vanilla

2-3 tablespoons of fresh blood orange juice

 

Garnish:

Fresh blood orange segments

Blood orange zest

 

Instructions:

  1. In a stand mixer, sprinkle all of the yeast into the warm water. Let it rest for 2 minutes before mixing. Let rest for 10 minutes until it begins to foam.
  2. To the yeast mixture, add the milk, sugar, orange zest, salt, eggs, shortening, and 1½ cups of flour. Attach the dough hook and turn on low speed for 30 seconds, remembering to scrape the sides every once in a while.
  3. Slowly add the rest of the flour, ½ cup at a time and mix for about 2 more minutes. Again, remembering to scrape the sides down. Add more flour, if needed, just until the dough is soft but no longer sticky.
  4. Form dough into a ball and place back into the stand mixer bowl.
  5. Cover and let rise until doubled in size, about 45-60 minutes.
  6. After the dough has risen, turn the dough onto a floured surface and with a floured rolling pin gently roll dough to about ½-inch thickness.
  7. Cut with floured biscuit cutters (or any desired shape).
  8. Cover and let rise until double in size, about 30 minutes.
  9. In the meantime, make the glaze.
  10. Melt the butter and transfer to a bowl. Whisk in the powdered sugar and vanilla until smooth.
  11. Whisk in the orange juice 1 tablespoon at a time until you get a thick slow-running consistency. Set aside.
  12. In a deep pan or cast-iron skillet, use a candy thermometer to heat up about 2-3-inches of canola oil to 350 degrees.
  13. When the oil is properly heated, gently place the donuts in the oil, cook each side for about 45-60 seconds, until they are golden brown.
  14. Place donuts on rack to drain and cool.
  15. When cooled, dip the donuts (one or both sides) in the glaze and place back onto the rack to allow for any excess glaze to drip off.
  16. Garnish with orange segments and additional zest. Serve and enjoy!!!

Happy Valentine’s Day with Harmless Harvest

Posted by on Feb 12, 2017 | No Comments

Valentine’s Day is just around the corner and there is no better way to show your love than with food!! I’ve partnered up with Harmless Harvest Coconut Water (ya know, that delicious pink-colored coconut water) and created a couple recipes using some of my favorite Harmless Harvest products, just in time for Valentine’s Day! Check them out below:

 

Green Smoothie Breakfast Bowls

½ avocado

½ cup of kale

½ cup of spinach

1 cup of frozen banana

1¼ cup of Harmless Harvest coconut water

½-inch piece of ginger

Topping Ideas:

Granola

Blackberries

Watermelon

Kiwis

Grapefruit

Instructions:

In a blender, blend the avocado, kale, spinach, frozen banana, coconut water, and ginger until smooth. Transfer to a bowl and top with your favorite toppings! Enjoy!

 

Chia Vanilla Orange Coconut Panna Cotta Cups

2 oranges, segmented

2 tablespoons of chia seeds

1 tablespoon of vanilla extract

 

1¾ teaspoons of unflavored gelatin

½ cup of milk

1½ cups Harmless Harvest Probiotic Drink or coconut milk

 

Toasted coconut flakes

Almond slices

 

Instructions:

  1. In a bowl, mix together the orange segments, chia seeds, and vanilla extract. Divide even among 4 ramekins. Set aside in the fridge for 15 minutes.
  2. In a small saucepot over medium heat, add the milk and sprinkle the gelatin on top. Bring to a simmer and cook until gelatin has dissolved, about 4-5 minutes. Let cool for 10-15 minutes.
  3. Stir the coconut milk into the milk mixture and evenly divide among the 4 ramekins. Refrigerate for at least 8 hours or overnight.
  4. Right before serving, top with coconut flakes and almonds. Enjoy!

 

You can purchase Harmless Harvest products at Fresh Direct. Just click HERE! Although this was a sponsored post, the recipes and opinions expressed are my own and I genuinely enjoy these products!

Pan Seared NY Steak with Yellow Pepper Chimichurri

Posted by on Feb 9, 2017 | No Comments

Yellow Bell Pepper Chimichurri Sauce

1 yellow bell pepper, deseeded and finely chopped

1 cup of flat leaf parsley, minced

2 garlic cloves, minced

2 tablespoons of fresh oregano leaves

½ cup of extra virgin olive oil

3 tablespoons of red wine vinegar

5-finger pinch of salt

5-finger pinch of ground black pepper

 

Instructions:

Combine all ingredients together and serve with your favorite meat. Enjoy!

Lazy Day White Wine Slow Cooker Pork Shanks

Posted by on Jan 8, 2017 | No Comments

Lazy Day White Wine Slow Cooker Pork Shanks

4 large pork shanks

Canola oil

Kosher salt

Freshly ground black pepper

 

2 tablespoons of butter

½ medium onion, finely chopped

1 celery stock, finely chopped

1 carrot, finely chopped

2 pieces of bacon or prosciutto, chopped

½ cup of crimini mushrooms, chopped

6 garlic cloves, minced

2 cups of dry white wine

2 cups of chicken stock

1 bay leaf

½ teaspoon of dried thyme

½ teaspoon of dried rosemary

2 tablespoons of fresh Italian parsley, plus extra for garnish

 

Instructions:

  1. Preheat oven to 475 degrees F.
  2. Rub each pork shank with canola oil and 5- finger pinches of salt and ground black pepper. Transfer to a roasting pan and roast for 10-15 minutes until the outside is dark golden brown.
  3. In a 4-quart slow cooker set on high, add the rest of the ingredients along with 5-finger pinches of salt and ground black pepper.
  4. When the shanks are dark golden brown, gently place them into the slow cooker with the braising liquid along with any juices from the roasting pan. Put the lid on and cook on low for 4-5 hours, until pork is tender, making sure to gently stir the liquid every once in a while.
  5. When the shanks are fork tender, remove them and strain the braising liquid. Spoon off the fat from the surface and transfer the remaining liquid to a saucepan. Cook on medium-high heat to reduce until the sauce coats the back of a spoon, about 6-7 minutes.
  6. Serve over Cheddar Cauliflower & Sweet Potato Gratin and top with the sauce and fresh parsley. Serve and enjoy!

 

Cheddar Cauliflower & Sweet Potato Gratin

3 cups of cauliflower florets

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

3 cups of sweet potato, peeled and chopped

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese, plus extra

Kosher salt

Freshly ground black pepper

 

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a medium saucepan over medium heat, add the cauliflower, chicken stock, and garlic. Cover with lid and cook until cauliflower is tender, about 5-6 minutes. Transfer to a food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to a baking dish.
  3. In a medium saucepan over medium heat, add the sweet potato, chicken stock, and garlic. Cover with lid and cook until sweet potato is tender, about 9-10 minutes. Transfer to the food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to the baking dish with the cauliflower.
  4. Sprinkle with more cheddar cheese and bake for 10 minutes, until the cheese has melted and browned a little. Serve with the Lazy Day White Wine Slow Cooker Pork Shanks and enjoy!

 

 

VIDEO: Making Homemade Pasta (Agnolotti)

Posted by on Jan 4, 2017 | No Comments

There is something incredibly satisfying about making your own pasta. Here’s a quick video on how to make Agnolotti.

 

Chocolate Swirl Shortbread Mint Marshmallow Cookies

Posted by on Dec 8, 2016 | No Comments

Chocolate Swirl Shortbread Mint Marshmallow Cookies

½ cup of all-purpose flour

2 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

¼ cup of all-purpose flour

¼ cup of unsweetened cocoa powder

3 tablespoons of sugar

¼ teaspoon of salt

¼ cup of unsalted butter, cut into ½-inch cubes

 

½ cup of water

2 tablespoons of gelatin

½ cup of milk

2 cups of granulated sugar

¼ teaspoon of salt

1 teaspoon of mint extract

1 teaspoon1 of pure vanilla extract

1 teaspoon of ground vanilla bean (optional)

5 drops of green food coloring (optional)

 

1 cup of semi-sweet chocolate chips

 

Instructions:

  1. In a large mixing bowl, combine the flour, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and set aside.
  2. In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the butter and rub into the dry ingredients using your fingers until well combined. Gently flatten out and layer on top of the other dough. Cut in half and roll each piece of the combined dough into a 1-inch thick diameter log. Wrap with plastic wrap and refrigerate for one hour.
  3. Preheat oven to 300 degrees F and line a baking sheet with a piece of parchment paper. Using a sharp knife, slice the chilled dough logs into ½-thick slices and transfer to the baking sheet.
  4. Bake for 35 minutes on the middle rack. Let completely cool.
  5. In the bowl of a stand mixer, add ¼ cup of the water. Sprinkle the gelatin over the water and let sit for 10 minutes.
  6. Prepare a piping bag fitted with a star tip. You will need to work fast with the marshmallow when it’s still soft, so this is best to have ready to go when the marshmallow is finished.
  7. In a small pot, combine ¼ cup of water, the milk, sugar, and salt. Boil on high heat until the temperature reaches 250 degrees F (using a candy thermometer).
  8. To the gelatin mixture, add the mint extract, vanilla extract, ground vanilla bean, and green food coloring. Fitted with the whisk attachment, beat the gelatin mixture on high speed while carefully drizzling in the sugar mixture.
  9. Beat until the mixture doubles in size and looks fluffy. Using a spatula, quickly transfer the warm marshmallow mixture to the piping bag and pipe onto each cookie. Let completely cool and set.
  10. When the marshmallow has set, melt the chocolate chips and drizzle on top of cookies. Serve and enjoy!

 

 

Turkey, Thyme, & Kale Pot Pies

Posted by on Nov 25, 2016 | No Comments

Turkey & Kale Pot Pie

img_68604 tablespoons of unsalted butter

½ large onion, diced

1 teaspoon of dried thyme

Kosher salt

Freshly ground black pepper

4 tablespoons of all-purpose flour

2 cloves of fresh garlic, minced

3 cups of chicken broth

1 cup of milk

3 carrots, peeled and diced

1 cup of green peas

½ cup of fresh parsley, finely minced

1½ cups of sautéed kale, chopped

2½ cups of turkey, diced into cubes

 

Puff pastry sheets or pie crusts

 

Instructions:

  1. Preheat oven to 400 degrees F.
  2. In a large pot over medium heat, melt the butter. Add the diced onions & dried thyme along with 3-finger pinches of salt and ground black pepper. Cook for 10-12 minutes, until onions are translucent.
  3. Sprinkle in the flour and stir for 2 minutes. Add the garlic and cook for 1 minute, just until fragrant.
  4. Whisk in the chicken broth and milk and cook until mixture thickens to a gravy consistency.
  5. Stir in the carrots, green peas, fresh parsley, sautéed kale, and turkey. Cook until carrots are tender, about 7-9 minutes.
  6. Transfer to individual ramekins (filling to the top) and cover each ramekin with a piece of puff pastry (or pie crust). Bake for 15 minutes, until the puff pastry has puffed up and turned golden brown. Serve & enjoy!

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